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1
In a 2-quart saute pan over medium heat, melt the butter.
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2
Add the apples and saute, stirring occasionally, until the apples are tender and have released most of their liquid, 5 to 7 minutes.
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3
Add the sugar and cardamom, stir to dissolve and cook, stirring occasionally, until most of the liquid has evaporated, 12 to 15 minutes more.
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4
Remove from the heat and let the apple compote cool to room temperature.
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5
Position a rack in the center of an oven and preheat to 375 degrees F.
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6
Line a baking sheet with parchment paper.
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7
With a sharp knife, cut the cheese in half horizontally.
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8
On a clean work surface, place one half of the cheese, sliced side up, and evenly spread 1/2 cup of the apple compote over it. Set the other half, sliced side down, over the compote and spread an additional 1/2 cup compote over the top.
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9
Place the dough on a lightly floured surface and set the cheese in the center of the dough.
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10
Fold the dough up over the sides of the cheese, pleating the upper edges to fit snugly around the cheese.
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11
Pinch the dough together in the center to seal.
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12
Brush the dough evenly with the egg wash and place on the prepared baking sheet.
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13
Bake until the pastry is golden all over and crisp, 40 to 45 minutes.
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14
Let it rest for 5 minutes, then transfer to a platter along with a sharp knife and the crackers.
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15
Serve any remaining compote alongside.
